Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptides

Food Chemistry

Volumn 204, Issue , 2016, Pages 427-436

  Jin, Du Xin ^a   Liu, Xiao Lan ^a   Zheng, Xi Qun ^a   Wang, Xiao Jie ^a   He, Jun Fang ^a  

^a QIQIHAR UNIVERSITY   (China)

Author keywords

Antioxidant property; Corn gluten meal; Hydrolysis; Peptides; Purification

Indexed keywords

CATALYSIS; HYDROLYSIS; OXYGEN; PEPTIDES; PROTEINS; PURIFICATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; ANTIOXIDANT PROPERTIES; CHROMATOGRAPHIC TECHNIQUES; CORN GLUTEN MEAL; DEGREE OF HYDROLYSIS; SUBSTRATE CONCENTRATIONS; SUPEROXIDE ANION RADICALS;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; PEPTIDE DERIVATIVE; PROTEIN HYDROLYSATE; SUBTILISIN; SUPEROXIDE; PEPTIDE; PLANT PROTEIN;

AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ARTICLE; DESALINATION; HYDROLYSIS; MAIZE; MOLECULAR WEIGHT; NONHUMAN; PROTEIN ANALYSIS; PROTEIN PURIFICATION; PROTEIN SYNTHESIS; STRUCTURE ACTIVITY RELATION; SUBSTRATE CONCENTRATION; ULTRAFILTRATION; CHEMISTRY; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION; PEPTIDE MAPPING;

AMINO ACID SEQUENCE; ANTIOXIDANTS; HYDROLYSIS; OXIDATION-REDUCTION; PEPTIDE MAPPING; PEPTIDES; PLANT PROTEINS; PROTEIN HYDROLYSATES; SUBTILISINS; ZEA MAYS;

EID: 84962326387     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.119     Document Type: Article

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